Green Beans With Mushroom-Madeira Sauce

Green Beans With Mushroom-Madeira Sauce
Green Beans With Mushroom-Madeira Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3

    tablespoons butter

  • 6

    ounces shiitake mushrooms stemmed and sliced

  • 6

    ounces oyster mushrooms sliced

  • 3/4

    teaspoon dried thyme

  • 3

    tablespoons chopped shallots

  • 1/2

    cup Madeira

  • 1

    cup whipping cream

  • 1

    pound fresh green beans trimmed

  • Vegetable oil for deep-frying

  • 2

    large leeks, white and pale green parts only sliced thin

  • crosswise

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add all mushrooms and thyme; sauté 5 minutes. Add 2 tablespoons shallots; sauté until mushrooms are tender, about 3 minutes. Add Madeira and simmer until almost all liquid evaporates, about 2 minutes. Add cream and simmer until slightly thickened, about 2 minutes. Set sauce aside. Cook beans in large pot of boiling salted water until just tender, 5 minutes. Drain. Transfer to bowl of ice water; cool. Drain. (Sauce and beans can be made 6 hours ahead. Cover separately; chill.) Pour enough oil into large deep saucepan to reach depth of 4 inches. Heat oil to 350 degrees. Place 1/4 of leeks in small metal strainer. Lower strainer into oil; fry until golden, 40 seconds. Lift strainer from oil. Drain leeks on paper towels. Repeat with remaining leeks in 3 more batches. Season leeks with salt. Melt 1 tablespoon butter in heavy large skillet over medium heat. Add beans and remaining 1 tablespoon shallots; toss to heat through. Season with salt and pepper. Place beans on platter. Bring sauce to simmer. Spoon sauce over beans. Sprinkle with fried leeks. This recipe yields 6 servings.

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